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Indian Cucumber Salad (Kachumber)

This Kachumber salad combines finely chopped cucumbers, tomatoes, and onions dressed with lime juice and spices, creating a crunchy and tangy side dish. The vegetables retain their raw crunch and freshness, providing a vibrant, colorful presentation perfect for hot weather. The dish emphasizes raw vegetable textures and bright, zesty flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cucumbers finely chopped
  • 1 cup tomatoes deseeded and chopped
  • 1/2 cup onions finely chopped
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon chaat masala optional, for added flavor
  • Salt to taste salt
  • Cilantro for garnish fresh cilantro chopped, optional

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Lime Juicer

Method
 

  1. Wash the cucumbers, tomatoes, and onions thoroughly. Finely chop all the vegetables into small, uniform pieces for even texture.
  2. Place the chopped vegetables into a large mixing bowl. Gently mix to combine the cucumber, tomato, and onion evenly.
  3. Juice fresh lime and pour it over the vegetables. Toss gently to coat all the pieces in the lime juice, which will brighten the flavors and add a subtle tang.
  4. Sprinkle in the chaat masala and a pinch of salt. Toss again to distribute the spices evenly throughout the salad.
  5. Taste the salad and adjust the salt or lime juice if needed. It should be tangy, spicy, and crisp.
  6. Garnish with chopped fresh cilantro for extra flavor and color.
  7. Serve immediately as a refreshing side dish or condiment. The salad will retain its crunch and vibrant appearance for serving.

Notes

For extra heat, add finely chopped green chili. To store leftovers, keep in an airtight container and serve within a few hours to maintain crispness.